My mother was a wonderful cook and always wished she could have commercialized this recipe.
Heat cream slowly and take off heat before it gets too hot. In a separate bowl, dissolve the mustard with a little hot cream, then add the mustard mixture and sugar to hot cream.
In a separate pan, mix the egg yolks and salt together. Stir the hot cream mixture into the egg yolks (a very small amount at a time to prevent lumping). Bring entire mixture to a boil and cook for only 3 minutes or until it begins to boil. Add vinegar.
Stir well to keep smooth.
May be served hot or cold.
This recipe was provided by Pat M from Red Wing